A while back, I posted on David Chang’s Bacon-Fried Rice recipe, which I found in a People magazine, of all things. It’s a fairly classic stir-fried rice recipe, but starts with cooking diced bacon and ends with fish sauce. It’s fabulous.
So I got to thinking, what about making a stir-fried rice, but using noodles instead of rice? That’s when I googled, and discovered that stir fried noodles is a thing. I didn’t invent it.
What’s interesting to me, is that the recipe I came across is by none other than Martha Rose Shulman, who I’ve never known to make anything Asian, but she obviously does. (And obviously I’m no Martha Rose Shulman expert!)
Her recipe, called Stir-Fried Rice Stick Noodles with Bok Choy and Cherry tomatoes, is from New York Times Cooking. The recipe sounds wonderful, but I’m subbing bok choy with spinach, because it’s easier to find, and I’m including spicy shrimp.
Stir-Fried Rice Stick Noodles with Spicy Shrimp, Spinach, and Cherry Tomatoes
Slightly adapted
1 pound shrimp, shelled, cleaned, sliced in half lengthwise
1-2 tablespoons peanut or grapeseed oil
Shichimi Tagarashi or cayenne, to taste
7 ounces rice stick noodles
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons minced jalapeà±o
2 tablespoons peanut oil
2 eggs, beaten with a little salt and pepper
1 pound baby spinach
1 1/2 cups cherry tomatoes, halved, lightly deseeded
Salt to taste
Pinch of sugar
1 cup coarsely chopped cilantro, plus additional for garnish
2 teaspoon toasted sesame oil
Toss the shrimp in a medium bowl with the oil until well coated. Add the Shichimi Tagarashi and toss gently.
Heat a little peanut oil in a large skillet over high heat with the ventilation on. Cook about a third of the shrimp at a time, about 1 – 1/2 minutes per side, until they are pink. Place on a plate, and continue with remaining shrimp, adding a teaspoon oil if necessary. Tent with foil and set aside.
Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a fine colander and, using kitchen scissors, but into 6” lengths. Set aside.
Combine the broth, soy sauce, and rice wine in a small bowl. Set aside. Combine the garlic, ginger, and minced jalapeà±o in another bowl. Set aside.
Heat the same skillet over high heat and swirl in 2 teaspoons of the peanut oil. Make sure the bottom of the pan is coated in oil, then add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 – 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. When cool enough to handle, roll up the egg pancake and cut into strips 1/4” wide. Set aside.
Swirl the remaining oil into the skillet and add the garlic mixture. Stir fry for no more than 10 seconds, until fragrant, then add the spinach. Stir fry for 1 minute, until bright green and wilted. Add the broth mixture, the noodles, and tomatoes.
Reduce the heat to medium and stir fry 1 to 2 minutes, using tongs to move around the noodles, until they are just tender and the tomatoes are beginning to soften. Stir in the shrimp gently, then add the cilantro, egg shreds, salt, sugar, and stir fry another 30 seconds until well combined.
Add the sesame seed oil, and serve.
I also added black sesame seeds.
In retrospect, these noodles really aren’t “stir-fried” even though Ms. Shulman actually refers to “frying” the noodles. With the 1/2 cup plus of liquid, there’s really no frying. Oh well.
I tried a stir-fried noodle recipe, and it was really good. That’s what’s important.
